Get the newsletter

This Month on #BittmanTopics: Grilling

5|5|15

Whether you’re cooking it, eating it, growing it, or reading about it, food brings people together. Welcome to #BittmanTopics: a place where we can all share ideas about a different food-related topic each month. In case you missed the first installment, here’show it works, and here’swhat we talked about in April.

Photo by Francesco Tonelli for the New York Times

For many of us, May is a transitional month: it starts as spring and ends around Memorial Day, often with heat and humidity. Grills are coming out of hibernation; I’d like to hear what you’re doing about that.

There is nothing more iconic than the burger, and there’s no denying that the grilled burger is pretty tasty. But there are lots of ways to venture beyond the basic, whether you’re doing it for taste or because the true cost of a cheeseburger is so high. You don’t even need meat: I’ve been doing the less-meatarian thing for a while now (and even wrote a book on it), and most of these 101 fast recipes for grilling are vegetarian. Have a look.

Photo by Sam Kaplan for the New York Times

Meanwhile, what’s your favorite—or most unexpected—thing to throw on the grill? How do you cook vegetables outside? Do you cut back on meat when you’re grilling, or go (forgive me) whole hog? Whether you’re a grillmaster or a first-timer, join us this month on Facebook, Twitter, Instagram, or in the comments below with #BittmanTopics. And keep an eye out for details about a tweetchat, which I’ll be hosting later this month thanks to Natalie Shrock’s suggestion on Facebook.